korean style tartare with crispy rice

Talk about the perfect one biter.

Merging korean bbq flavors with raw filet to create the perfect tartare; then ploping that tartare a top crispy rice bites, and topping it with an herb salad, spicy thai pepper, and pickled garlic chips.

This is the starter you want to serve to the masses. Or selfishly eat it all by yourself.

Ingredients:

2 cups day old sushi rice

avocado oil

1 oz red wine vinegar

.5oz water

1 tsp sugar

1 clove garlic, thinly sliced

3 mint leaves, thinly sliced

1 Tbsp minced cilantro

1 Tbsp minced dill

1 Tbsp dark green part of scallions, sliced on a bias

juice of 1/4 lemon

1/2 Tbsp evoo

pinch of salt

1 lb filet mignion

1/2 inch knob ginger, grated

1/2 Tbsp sesame oil

1 clove garlic, minced

1 Tbsp soy sauce

1 1/2 Tbsp minced light green part of scallions

1 1/2 Tbsp minced cilantro

1 Tbsp yuzu juice

1 egg yolk

1 tsp dijon mustard

thai pepper, thinly sliced

Directions:

Prepare sushi rice a day ahead of time. Press into a parchment lined jelly roll pan about 1 inch thick. I usually do about 4 inches by 8 inches. Cover with more parchment.

After refrigeration, remove and cut in to rectangles, approximately 2 x 1 inch pieces.

Fill a cast iron pan about 1/4 inch from the bottom with avocado oil. Heat on medium. Once oil starts to shimmer, add cold rice rectangles to the pan. Turning when golden brown. About 3-5 minutes per side.

When golden brown all over, remove from pan and set on paper towels to dry. Work in batches as to not over crowd the pan.

Whisk together, red wine vin, water, and sugar. Add in garlic slices. Set aside to pickle for a few hours.

Hand toss together mint, 1 Tbsp cilantro, dill, dark green scallions, lemon juice, evoo, and pinch of salt.

Finely chop filet, and stir in ginger, sesame oil, minced garlic, soy, light green scallions, 1 1/2 Tbsp cilantro, 1/2 tsp salt, yuzu, egg yolk, and dijon.

Spoon tartare onto each crispy rice piece. Top with a pinch of herb salad, and a few slices of pickled garlic, and pepper slices (according to heat preference).